Lebanese Garlic Sauce Recipe
Lebanese Garlic Sauce, also known as Toum, is a creamy, fluffy, and intensely garlicky condiment made by emulsifying fresh garlic, lemon juice, and vegetable oil. This versatile sauce pairs perfectly with grilled meats, shawarma, kebabs, and roasted vegetables, providing a punch of fresh garlic flavor with a smooth, dreamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus overnight chilling
- Yield: Approximately 1 ½ cups 1x
- Category: Condiment
- Method: Blending
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
Instructions
- Prepare garlic paste: In a food processor, combine the peeled garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides of the bowl as needed to ensure everything is evenly blended.
- Start emulsifying oil: With the food processor running, slowly drizzle in the vegetable oil, starting with just a few drops at a time. This slow addition is crucial for proper emulsification to prevent the sauce from separating.
- Incorporate lemon juice and remaining oil: After approximately half the oil has been added smoothly, alternate adding the freshly squeezed lemon juice and the remaining oil gradually, while keeping the processor running. This gradual combination, taking around 20 minutes, yields the creamy and fluffy texture characteristic of authentic Lebanese garlic sauce.
- Add ice water: Blend in 4 tablespoons of ice water to help achieve a perfectly smooth and light texture, balancing thickness and spreadability.
- Finish and garnish: Transfer the finished sauce to a bowl. Optionally drizzle with olive oil and garnish with fresh parsley for a touch of color and extra flavor.
- Chill and serve: Refrigerate the garlic sauce overnight to allow the flavors to meld and mellow, resulting in the best taste. Serve chilled alongside your favorite dishes such as grilled meats, sandwiches, or roasted vegetables.
Notes
- Slowly drizzling the oil is key to a successful emulsion and smooth sauce texture.
- Use fresh garlic for the best flavor; older garlic can be bitter or dull.
- Refrigerate for at least 8 hours before serving for optimal flavor development.
- The sauce can be kept in an airtight container in the refrigerator for up to one week.
- For a stronger garlic flavor, adjust garlic quantity but beware of overpowering the sauce.
- If the sauce breaks (separates), start blending a small amount of boiled potato or a raw egg white and slowly add the broken sauce to re-emulsify.
Keywords: Lebanese garlic sauce, toum, garlic dip, Lebanese condiment, garlic paste, easy garlic sauce
Find it online: https://cookedbycleo.com/lebanese-garlic-sauce-recipe/
